Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 2 hrs, 40 minutes
Rest Time: 30 minutes to 12 hours (see footnote)
Ingredients:
Pork Belly (plan for ¼ lb per serving)
Place pork belly on cutting board and cross-score diagonally through the fat layer but not into the meat (you'll feel more resistance when you're all the way through the fat).
Generously season with mouf pork seasoning, then rub seasoning into pork belly.
Preheat oven to 450°
Place seasoned pork belly in an oven-safe pan that is deeper than the belly is thick. Roast in oven for 1 hour, then reduce heat to 200° and continue cooking for an additional hour.
Remove from oven and allow pork belly to rest in the pan for ~30 minutes*. Reserve rendered fat for frying.
Once rested and cooled, cut pork belly into ~1” cubes.
In a skillet, heat reserved pork fat to 350°. Carefully place pork belly nuggets into heated oil leaving ample space for turning and fry, turning often, until desired crispiness is reached.
Removed gloriously crispy pork belly cracklins from oil with strainer and place in paper-towel or newspaper-lined vessel to drain.
Season to taste with mouf pork seasoning, revel in an awesome job well-done, and enjoy!
*For best results, once cooled, remove pork belly from pan, wrap in plastic wrap, and place in refrigerator to cool for 6-12 hours. This isn't necessary, but it will make the cutting significantly easier.
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